PEPPERCORN BEEF PITAS

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Peppercorn Beef Pitas image

Peppercorn-flavored ranch dressing packs flavor into the pita filling.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 6

4 cups (from 10-ounce bag) romaine and leaf lettuce mix
1/2 pound cubed cooked roast beef (1 1/3 cups)
4 roma (plum) tomatoes, cut lengthwise in half, then sliced
1/2 cup peppercorn ranch dressing
2 pita breads (6 inches in diameter), cut in half to form pockets
1/4 cup sliced red onion, if desired

Steps:

  • Toss lettuce, beef, tomatoes and dressing.
  • Spoon mixture evenly into pita bread halves. Top with onion. Serve immediately or wrap each sandwich in plastic wrap. Refrigerate until serving or up to 1 hour.

Nutrition Facts : Calories 365, Carbohydrate 20 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg

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